Crock Pot Green Enchilada Chicken Soup

2.5 lbs of boneless skinless chicken breasts or thighs
28 oz can of green enchilada sauce
24 oz of chicken broth
1 C half and half or heavy whipping cream
2 C Monterey jack cheese
4 oz cream cheese, cubed at room temperature
4 oz green salsa (salsa verde)
salt and pepper to taste

In crock pot, add chicken breasts or thighs, green enchilada sauce and chicken broth.  Cook on low for six to eight hours. About 30 minutes before serving, remove chicken and shred.  Then add shredded chicken, Jack cheese, cream cheese, half and half, and green salsa to crock pot. Stir until cheeses are melted. You can add additional salsa for taste. You can top with sliced avocado, cilantro, green onion, sour cream, and strips of crisp tortillas if you like.